Broccoli-Cauliflower Gravy is a delicious gravy curry that goes very well with both rice and roti. Broccoli doesn’t lend itself to Indian-style of cooking, but it’s very good for your health, so here’s a recipe you might enjoy. Try it.
Cooking Time: 25 minutes
- 8 broccoli florets (medium)
- 10 cauliflower florets (medium)
- 1/2 tsp cumin seeds (jeera)
- 2 tbsp vegetable oil
- 1 tbsp cilantro (coriander leaves) finely chopped for garnish
- Salt to taste
- 2 cups onion, sliced
- 1 1/2 cups tomatoes
- 2 1/2 tsp sambar powder (store-bought)
- 1/2 tsp garam masala powder (store-bought)
- 4 tbsp grated coconut, fresh or dry
- Heat 1 tsp oil in a small pan and saute onions on medium heat until translucent, stirring as needed. Remove and set aside.
- Boil water 4-5 cups of water and drop the tomatoes and blanch. When the skin starts to peel, remove and cool. Peel the skin and cut into big pieces.
- In a blender, grind together the sauteed onions, tomatoes, sambar powder and garam masala into a smooth paste ad set aside.
- In a microwave-safe container, place the cauliflower, sprinkle some salt and water, and steam in the microwave for about 3 minutes. Then add the broccoli and steam for 2 more minutes, and set aside.
- In a thick-bottomed skillet or wok, heat oil, and add the cumin seeds. As the seeds start to brown, add the ground masala paste and fry on medium heat until the oil starts to separate and the raw flavor of the tomatoes is gone.
- Add the steamed broccoli and cauliflower pies and enough water to cover the vegetables. Cook until the gravy thickens.
- Garnish the broccoli-cauliflower gravy curry with chopped cilantro, and serve hot with rice or roti.